Red Velvet Cupcakes

Ingredients

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Canola oil

  ⅓ cup or 72g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Vanilla extract

  1 tsp or 4g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Granulated Splenda

  ¾ cup or 75g

• Red Food Coloring

  6 tsp or 600g

• Wheat flour

  White, cake, enriched

  1 ⅝ cup unsifted, dipped or 223g

• Cocoa

  Dry powder, unsweetened

  2 tbsp or 11g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Cream cheese

  Low fat

  ½ cup or 120g

• Cream cheese

  Fat free

  113g

• Sucralose

  Sweeteners, tabletop, splenda packets

  6 packet or 6g

• Whipped topping

  Frozen

  ¾ cup or 56g

Directions

1. Preheat the oven to 350ºF. Line a non-stick 12-cup muffin tin with cupcake liners or spray with non-stick baking spray
2. In a medium bowl, whisk the egg until at least double in volume. Mix in the oil, sugar, vanilla extract, buttermilk, sweetener, and red food coloring.
3. Sift the flour, cocoa powder, baking powder, and baking soda into the wet mixture (the batter will be thin). Scoop the batter evenly into prepared muffin tins
4. Bake for 15 to 17 minutes, until the center springs back when touched or a toothpick comes out clean. Cool completely and frost with Basic Whipped Cream Frosting.
5. In a small bowl, beat the cream cheeses with an electric mixer until smooth. Add the sweetener and beat for 1 minute longer
6. On slow speed, beat in half of the whipped topping until fluffy and just combined. Using a rubber spatula, carefully fold in the remaining whipped topping

Similar Foods

• Red Velvet Smoothie
• Omelet Cupcakes